Prepare the zucchini: Wash the zucchini thoroughly and trim off both ends. Cut each zucchini in half crosswise, then slice each half into sticks about 1cm thick and 8cm long. You should have uniform strips that look like chunky chips. Lay them on a clean tea towel and pat them very dry — this is the most important step. Any moisture on the surface will steam the breading and make it fall off. The zucchini should feel dry to the touch, not slippery.

Set up your breading station: In a shallow bowl, whisk the eggs with the tablespoon of water until the mixture is pale yellow and slightly frothy — you'll see tiny bubbles on the surface. In a separate shallow bowl, combine the almond flour, grated Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir with a fork until everything is evenly distributed; the mixture should look like coarse sand with flecks of green and red from the herbs and paprika.

Coat the zucchini sticks: Working one at a time, dip a zucchini stick into the egg mixture, letting the excess drip back into the bowl. You want a thin, even coating — not dripping. Then roll it in the almond flour mixture, pressing gently so the breading adheres on all sides. Shake off any loose crumbs. Place the coated stick on a baking tray lined with parchment paper. Repeat until all the sticks are coated. You'll notice the breading looks dry and sandy against the wet egg — that's exactly what we want.

Preheat the air fryer: Set your air fryer to 190°C (375°F) and let it preheat for 3 minutes. While it's heating, lightly spray the air fryer basket with olive oil. This prevents sticking and encourages browning. You should hear a gentle sizzle when the oil hits the hot basket.

Arrange in a single layer: Place the coated zucchini fries in the air fryer basket in a single layer, making sure they don't touch or overlap. You'll need to cook them in batches — typically 2 or 3 batches depending on the size of your air fryer. Overcrowding leads to steaming, which ruins the crunch. The fries should have space around each one so the hot air can circulate freely.

Air fry the first batch: Cook at 190°C (375°F) for 10 minutes. After 10 minutes, open the basket and shake it gently to flip the fries. They should be golden brown on the bottom — a deep, toasted colour with darker spots where the cheese has caramelised. The smell at this stage is incredible: nutty almond, savoury Parmesan, and a hint of smoked paprika.

Finish cooking: Continue cooking for another 2–4 minutes, checking frequently after the 2-minute mark. The fries are done when they are deep golden brown all over and feel firm when lightly squeezed with tongs. If you tap one against the side of the basket, you should hear a hollow, crunchy sound. The interior will be tender and steaming hot.

Cool and rest: Remove the cooked fries from the air fryer and place them on a wire cooling rack — not on paper towels, which trap steam and make them soggy. Let them rest for 2 minutes before serving. During this rest time, the breading sets and becomes even crunchier. Repeat the cooking process with the remaining batches.